Time: 35 min.
Complexity: easily
Servings: 6

Hot Buffalo wings are traditionally deep-fried, but this grilled recipe certainly won't disappoint. The wings are incredibly juicy, coated with a spicy, golden-brown crust, and possess a distinctive, tangy flavor with the sweet notes of butter. You'll need to fry them twice: first, rub the wings with a garlic-spice mixture and fry until almost done, then toss them in a mixture of hot sauce, butter, honey, and apple cider vinegar, and fry them again to create a delicious crust. Serve with the remaining hot sauce and a large mug of beer.

Ingredients:

• 1.3 kg whole chicken wings
• 1 tbsp coarse salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 6 tablespoons unsalted butter
• 1/3 cup hot sauce
• 1 tbsp. apple cider vinegar
• 1 tbsp. honey

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken wings, garlic powder, apple cider vinegar, honey

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Preparation:

Step 1
• In a small bowl, combine salt, black pepper, and garlic powder. In a larger bowl, toss the wings with the seasoning mixture until evenly coated.
Step 2
• Preheat a gas grill to medium heat (about 350°F).
Step 3
• Place the wings on the grill, pressing them together so they're touching (this goes against the common belief that meat needs space to stay moist; we want the wings to stay moist). Grill, turning the wings every 5 minutes, for a total of 20 minutes.
Step 4
• Meanwhile, in a saucepan over low heat, heat the butter, hot sauce, vinegar and honey and stir to combine.
Step 5
• In a clean, large bowl, toss the wings with the sauce. Increase the grill temperature to high. Use tongs to pick up the wings and return them to the grill. Cook until the skin is crispy, 1-2 minutes per side. Return the wings to the bowl with the sauce, toss, and serve.

Votes: 6

Author of the recipe - Katie Lee is an American food writer and television food critic.